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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp with Garlic Lemon and Rosemary Recipe

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This recipe for Shrimp with Garlic Lemon and Rosemary is from The Quinn McCord Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound unpeeled, medium-size fresh shrimp
2 tablespoons butter or margarine
1/4 cup extra virgin olive oil
1 large garlic bulb
1/2 cup dry white wine
2 tablespoons white wine vinegar
1 tablespoon lemon juice
3 dried red chile peppers
3 bay leaves
1 teaspoon salt
2 tablespoons chopped fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
1 pound pasta such as farfalle if using as main dish
Garnishes: lemon slices, red chile peppers, fresh rosemary sprigs
Directions:
Directions:
Step 1
Peel shrimp, leaving tails on; devein, if desired, and set aside.

Step 2
Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; saute 2 minutes.

Step 3
Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.

Step 4
Add shrimp; cook 5 to 6 minutes or just until shrimp turn pink. Garnish, if desired.

Note: If serving over pasta, remove bay leaves.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This has become a family favorite. If using as an appetizer, serve with crusty baguette slices for dipping in the yummy sauce.

 

 

 

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